Chocolate Éclair Desert Recipe

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This recipe for Chocolate Éclair Desert, by Sarah Pfarr, is from The Pfarr Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

In a saucepan, bring water and margarine to a boil, stirring constantly until margarine is melted. Reduce heat to low; add the flour. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat. Add eggs, one at a time, beating well after each addition until the batter becomes smooth. Spread into a greased and floured 13x9-baking pan. Bake at 400 degrees for 30 minutes or until puffed and golden. Immediately remove from pan and cut in half horizontally, making 2 separate pieces. Cool completely. For filling, beat the pudding, milk and cream cheese in a mixing bowl until smooth. Just before serving, place one piece of the éclair layer on a serving platter; cover with filling. Place on top layer and drizzle with chocolate syrup.

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